Heat the oil with the onions and cook
until they are almost translucent.
Increase the heat slightly and add the
squash; sauté until heated through.
Add garlic and herbs. Season to taste
with sea salt and pepper.

Remove the stems from 1 bunch of kale. Rinse the leaves, then spin
them dry and tear into bite-sized pieces roughly.

In a small bowl mix the lemon juice, soy sauce or Bragg Aminos,
olive oil and toasted sesame oil.

Add ginger and garlic to the dressing and let it sit for 5 minutes.

Place the kale in a large bowl with the dressing. Use your hands
to massage the dressing into the kale. Let it sit for 10 minutes.
Massage again.

Meanwhile, use a vegetable peeler, spiralizer (for thin noodle shapes)
or mandolin to very thinly slice lengthwise the squash and carrots. Toss
with the kale and let sit 5 minutes, then sprinkle with toasted sesame seeds
or toasted pumpkin seeds.